Light D's Parmesan Wing Sauce

1 packet Ranch mix
1 cup fat free sour cream
1/2 cup fat free buttermilk milk
1/4 cup Parmesan cheese

Combine above ingredients in a small pot stirring occasionally.

Whole batch sauce = 10 points

I had half the sauce drizzled over 4 oz chicken breast tenderloins, steamed broccoli, and cauliflower.

Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup yellow mustard
4 teaspoons minced garlic
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup Splenda blend brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

Blend with an immersion blender for a smooth sauce.

Spinach Pesto

1 cup spinach
1 tsp garlic
1 tsp olive oil (I used Rosemary flavored)
1 babybel light
1/4 cup Parmesean cheese

Points: 5.5

Combine all ingredients in food processor. Pulse until spinach is chopped and all items are well combined.

Chipotle BBQ Sauce

From People magazine

2 cups tomato sauce
1/4 cup cider vinegar
1/2 cup brown sugar
1/4 cup honey
2 tbsp Worcestershire sauce
2 tbsp yellow mustard
1/3 cup chipotle hot sauce

In a medium saucepan, combine ingredients and cook over medium heat, stirring often for 15 minutes or until well blended.

Penne with Chicken and Broccoli in a White Wine Cheddar Sauce

Adapted from Good Things Catered

1 lb. whole grain Penne
3 Tbsp lite butter
2 heaping Tbsp roasted minced garlic
3 Tbsp all-purpose flour
1/2 tsp red pepper
1/2 cup white wine
2 cups chicken broth
1 bag frozen chopped broccoli
2 cups chicken, cooked and shredded
8 oz 2% Velveeta cubed
1/4 cup shredded 1% white cheddar cheese
1/2 cup Parmesan cheese

Bring 4 qt. of water to a boil in large pot and cook penne 12 minutes.

At the same time, cook broccoli for five minutes in microwave steamer with 2 tablespoons water, drain.

Meanwhile, melt butter in large nonstick skillet over medium heat. Add garlic and cook one minute, stirring occasionally.

Add flour and pepper. Cook until beginning to turn golden (about 2 min.)

Add wine and cook until evaporated (about 1 min).

Stir broth into pan and simmer sauce until slightly thickened (about 2 min).

Add cheddar & Velveeta, stir constantly while returning to a boil.

Fold in penne cook for one minute additional and remove from heat.

Stir in broccoli and chicken until well coated.

Sprinkle Parmesan cheese on top and serve.

Pesto Sauce

3 tbsp toasted pine nuts
3 tbsp minced garlic
1/3 cup Parmesan cheese
1 cup fresh basil
6-10 tbsp olive oil
salt to taste

In a food processor pulse pine nuts and garlic until combined. Add in basil and process. Add olive oil to and process to desired consistency. Add salt and process again. Toss with cooked pasta.

Notes:
Freezes well. Pour in ice cube tray and melt a few cubes as needed.

Light & Easy Alfredo Sauce

2 cups nonfat cottage cheese
3 tbsp Parmesan cheese
3 tbsp butter flavored granules (I use Butter Buds)
1/2 cup fat free evaporated milk
1/2 tsp chicken flavored bouillon granules
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp red pepper

Combine all ingredients in blender; process until smooth. Pour into a skillet and heat over medium-low heat for 20 minutes stirring frequently. Serve with pasta.

Notes:
-Great as a pizza sauce, just don't heat on stove.
-Freezes very well.